Pulikaichal And Puliyodharai

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  1. savisara

    savisara Bronze IL'ite

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    Pulikaichal and Puliyodharai

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    Last edited by a moderator: Jun 25, 2020
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  2. savisara

    savisara Bronze IL'ite

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    Recipe for Pulikaichal and Puliyodharai Rice

    Ingredients

    Tamarind. - Big lemon size
    Red chillies. - 6 + 4
    Coriander seeds - 3 tbsp
    Mustard seeds. - 1 tsp
    Channa dal. - 3 tbsp
    Fenugreek seeds - 1/2 tsp
    Asafoetida. - small size or 1/2 tsp powder
    Sesame seeds. - 1 tsp
    Sesame oil. - 1/4 cup
    Jaggery. - 1 tbsp
    Peanuts. - 2 tbsp
    Curry leaves. - 15
    Salt to taste

    For the rice

    Raw or sona masoori rice. - 1 cup
    Salt to taste

    For tempering the rice

    Sesame oil. - 1 tsp + 2 tbsp
    Mustard seeds. - 1/2 tsp
    Channa dal. - 1 tsp
    Urad dal. - 1/2 tsp
    Peanuts. - 2 tsp
    Curry leaves

    Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown. Now add sesame seeds, saute for few seconds and remove from the fire. Add it to a mix jar and make a coarse powder.

    Add hot water to the tamarind and soak for 15 mts. When it is cooked extract the thick juice of tamarind adding little more water if required.

    In a pan add rest of the oil, when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts. Saute till the dal becomes golden brown. Add curry leaves. Now add the tamarind juice and turmeric powder. Let it to boil in medium flame as it will splutter all over the place. When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame.

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    In a cooker/rice cooker cook 1 cup of rice with salt.

    When the rice is cooled remove fro. The cooker and cool it in a wide vessel

    In a pan add 1 tsp oil. When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal. Saute till the dals become golden brown in colour. Switch off the flame and add it to the cooled rice. Also add 2 tbsp of oil.

    Mix the required tamarind paste with the cooled rice. Enjoy the puliyodharai rice with fried appalam, vadams and avial.




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